Description
Enjoy these healthy Greek yogurt blueberry protein muffins for a nutritious breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup vanilla protein powder
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine sugar, melted butter, egg, Greek yogurt, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in blueberries and protein powder.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- For a gluten-free version, use gluten-free all-purpose flour.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg